With MasterChef's Gregg Wallace recipes, you can do better than hot dogs and burgers at your next BBQ

Gregg says: “A BBQ is a much happier event than being stuck in a hot kitchen, so dust off the outdoor grill and get out there.

“Whether you’ve got a yard, a garden or a patio, it’s just nice to celebrate Easter in the great outdoors. I always recommend eating BBQ food with real cutlery, on a table and chairs — not standing up, with plastic knives, forks and paper plates.

“Unless you’re an octopus, it won’t work. You have to sit down. All of my recipes are easy to do and taste fantastic. They’re tried, tested and delicious.”

Here, Gregg shares five sizzling recipes that are all perfect for an outdoor Easter feast.

BBQ Lemon & Herb Chicken Thighs

(Serves 4)

The marinade, made out of lemon, garlic and herbs, gives the chicken thighs the special touch

Ingredients

12 chicken thighs, skin on

Juice of a large lemon

2 cloves of garlic, grated

3 sprigs of rosemary, broken into large pieces

100ml olive oil

Sea salt

METHOD: To prepare the marinade, take a bowl and squeeze the juice of a large lemon, then add the garlic, three sprigs of rosemary, the olive oil and salt. Mix well.

Take the chicken thighs and make two or three diagonal slashes on the skin. This will let the marinade soak through and help them cook faster.

Put the thighs into the bowl of marinade, cover and place in the refrigerator for four hours.

Remove the chicken from the marinade and place over a medium-to-hot BBQ, skin side down. Grill for 20 minutes on each side. Make sure the BBQ isn’t too hot, as the chicken will burn and will not be cooked through

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